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TRADITIONAL GOULASH RECIPE

This traditional goulash is one of our favorite, not only winter meal we make on repeat. This goulash is influenced by Czech cuisine, made with beef and pork to bring some extra flavors.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Czech
Keyword: cesky gulas, czech goulash, goulas, goulash, minced meat stew, traditional goulash
Servings: 6 servings
Calories: 484kcal
Author: Julia

Ingredients

For goulash

  • 1 lb (500 g) beef cubes for stew
  • 1 lb (500 g) pork cubes for stew
  • 4 tablespoons vegetable oil
  • 3 large yellow onions chopped
  • 2 teaspoons Hungarian sweet paprika in powder
  • 5 cloves of garlic crushed
  • 2 bay leaves
  • 1 teaspoon caraway seeds
  • 3 teaspoons dried marjoram
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup tomato paste
  • 3 cups beef stock or water

to thicken the goulash

  • 2 teaspoons cornstarch
  • 1/4 cup cold water

Instructions

  • Place the Dutch oven on the stove and heat the vegetable oil over medium high heat. Add chopped onions and cook over medium heat until golden brown, stirring frequently. It will take about 6 minutes. Sprinkle with sweet Hungarian paprika and stir, not to burn it.
  • Add cubes of meat (beef and pork) and brown it for 5 minutes, stirring frequently. You don't want to burn the meat, just lightly brown it. Add tomato paste, marjoram, crushed garlic, bay leaves, caraway seeds, salt and pepper. Stir all this well with the meat.
  • Add the beef stock and stir well with a wooden spoon. Cover the Dutch oven with a cover and cook on medium low heat (simmer) for 45 minutes. Stir occasionally, so the meat doesn't burn on the bottom.
  • After 45 minutes, check on the donness of the meat. The meat might take a little longer to cook, depending on the size of the cubes. Take out a piece of meat to try the tenderness. If the meat is tender, just taste to season and thicken up the sauce with the cornstarch. Mix the cornstarch with cold water and pour it in the goulash. Stir and cook for 1 minute to thicken the sauce.
  • Remove the bay leaves before serving. Serve with dumplings or piece of bread.